CLASSIC SICILIAN MEATBALLS SIMMERED IN A RICH TOMATO SAUCE WITH GARLIC AND HERBS

Following the theme of KINDA GREEK, here’s a non Greek recipe. At least it’s close to Greece..

I already I know what you’re thinking. “This is tasty and I should make it”.

Yes, you should!

I love meatballs. I rarely had them with pine nuts and currants (or raisins). I grew up eating the Greek version that’s full of mint. I was mind blown multiple times having this saucy side dish at Italian restaurants. I decided it’s got to be on this blog. I went out to research how to make this. The next recipe is a “best of” the research and testing I did over the past few weeks. So here goes…..

Sicilian Meatballs

CLASSIC SICILIAN MEATBALLS SIMMERED IN A RICH TOMATO SAUCE WITH GARLIC AND HERBS

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Prep Time 45 minutes mins

Cook Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• 2 lb lean ground beef or 1 lb beef and 1 lb ground pork
• 2 eggs
• 1 cup grated Parmigiano Reggiano
• 1/2 cup pine nuts
• 1/2 cup currants or raisins
• small bunch of Italian parsley finely chopped
• a few leaves basil cut small
• a hand-full of white bread no crust
• 1 cup milk
• salt to taste
• pepper to taste
• 1/2 cup extra virgin olive oil
• 1 small onion chopped
• 1 28 oz can tomato puree or passata
• 1 cup red wine

Equipment

• 1 Large Pot
• 1 sheet pan

Method

 

MEATBALLS

1. In a mixing bowl, add ground meat, pine nuts, raisins, eggs, cheese, parsley, and basil. Soak the bread in the milk, then squeeze out the excess milk. Break it up and add it to the bowl.
   2 lb lean ground beef, 2 eggs, 1 cup grated Parmigiano Reggiano, 1/2 cup pine nuts, 1/2 cup currants or raisins, small bunch of Italian parsley, a few leaves basil, a hand-full of white bread, 1 cup milk, salt, pepper
2. Mix it up and form into small meatballs.

SAUCE

1. Saute the onion and saute in the olive oil until softened. Add the wine and can of tomatoes. Bring to a boil.
   1/2 cup extra virgin olive oil, 1 small onion, 1 28 oz can tomato puree or passata, 1 cup red wine
2. You can either fry off the meatballs or roast them up on a baking sheet before adding to the sauce. If you want them super tender. Drop them in the sauce without pre-cooking. Let them braise in the sauce. I prefer dropping them in raw.

COMBINE

1. Add meatballs (very carefully so you don’t break them up.). Cook uncovered on medium heat for about 30 minutes. The meatballs come out suuuper tender and absorb the sauce within. You can’t get this kind of tenderness if you cook them separately beforehand.

Serve it up a nice Greek salad. The Greek salad makes it KINDA GREEK!.. Not really, but you could pretend.

Please let me know what you think of this version of these little babies. If you have an suggestions, do let me know.

OPA!